Pulled Chipotle Chicken With Cilantro Slaw

Author: Beachbody On Demand

Ingredients

• ½ cup apple cider vinegar, divided use

• 7 tsp. olive oil mayonnaise

• 2 Tbsp. fresh cilantro, finely chopped

• 1 tsp. honey

• ½ tsp. celery seed

• 4 cups shredded cabbage (or half a small cabbage)

• 1 tsp. olive oil

• ½ medium onion, finely chopped

• 1 clove garlic, finely chopped

• 1 chipotle pepper in adobo sauce, chopped

• 2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce)

• ½ cup barbecue sauce, no sugar added

• 3 cups cooked chicken breast, boneless, skinless, shredded

Instructions

1. Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.

2. Add cabbage; mix well. Cover and refrigerate for 20 minutes.

3. Heat oil in large skillet over medium-high heat.

4. Add onion; cook for 4 to 6 minutes, or until onion is translucent.

5. Add garlic; cook for 1 minute.

6. Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.

7. Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.